Dudh Chicken.

Serves 5-6
Cooking time (approximately): 15 minutes

~Ingredients

500 gm chicken
1 mug milk
2 tbsp pepper
2 tbsp salt
½ piece lemon
5 tbsp sunflower oil
¼ cup coriander leaves, chopped

½ medium-sized tomato, finely chopped

~Method

Chop the chicken into medium-sized peices. Wash and put in a pressure cooker.

Add the milk, pepper and salt.

Squeeze in lemon juice till the milk curdles. Mix well.

Pressure cook till one whistle.

Let it cool for five minutes before opening the cooker.

Then, take out the chicken.

Heat oil in a pan.

Shallow fry the chicken for seven minutes.

Garnish with coriander leaves and tomatoes. Serve hot with tea, coffee or any other beverages.

Health counter: This dish is rich in protein, great to taste and low on calories when compared to
the other recipes I've given here.

Spicy Masala Chicken

Ingredients:

1 tsp Salt
1 tsp Garlic pulp
1 tsp Ginger pulp
12 Chicken Thighs
1 tsp Chilli Powder
2 tbsp Clear Honey
6 tbsps Lemon juice
2 tbsps Vegetable Oil
1 tsp Soft Brown sugar
Fresh Coriander springs
1 Green Chilli, Finely chopped
2 tbsps Fresh Coriander, chopped

Method:
Prick the chicken thighs with a fork, rinse, pat dry and set aside in a bowl.
In a large mixing bowl, mix together the lemon juice, ginger, garlic, chilli powsder, salt,
sugar and honey.
Transfer the chicken thighs to the spice mixture and coat well. Set aside for about 45
minutes.
Preheat the grill to medium. Add the fresh coriander and chopped green chilli to the
chicken thighs and place them on a flameproof dish.
Pour any remaining marinade over the chicken and baste with the oil, using a pastry
brush.
Grill the chicken thighs under the preheated grill for 15-20 minutes, turning and basting
occasionally, until cooked through and browned.
Transfer to a serving dish and garnish with the fresh coriander springs.

Balti Chicken
Ingredients:

1 tsp Salt
3 tbsp Corn Oil
3 Onions, sliced
1 tsp Garlic pulp
1 tsp Ginger pulp
1 tsp Chilli powder
1 tsp Garam Masala
4 tbsp Lemon juice
4 Black Peppercorns
2 tbsp Natural Yogurt
1 inch Cinnamon stick
2 Black Cardamon pods
tsp Black Cumin seeds
2 Green Chillies, chopped
3 Tomatoes, halved and sliced
1 kg Chicken, cut into 8 pieces
2 tbsp Fresh Coriander, chopped

Method:
Wash and trim the chicken pieces, and set to one side.
Heat the oil in a large karahi or deep round-bottomed frying pan. Throw in the onions
and fry until they are golden brown. Add the tomatoes and stir well.
Add the cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic,
garam masala, chilli powder and salt. Lower the heat and stir- fry for 3-5 minutes.
Add the chicken pieces, 2 at a time, and stir-fry at least 9-10 minutes or until the spice
mixture has completely penetrated the chicken pieces.
Add the yogurt to the chicken and mix well.
Lower the heat and cover the pan with a piece of foil, making sure that the foil does not
touch the food. Cook very gently for about 15 minutes, checking once to make sure the
food is not catching on the bottom of the pan.
Finally, add the lemon juice, fresh coriander and green chillies, and serve at once.

Andhra Chicken Pickle recipe

Prep & Cooking: 1 hr 15 mts
Cuisine: Andhra

Ingredients:
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
Juice of 3 lemons, heat for 3 mt and cool
1 1/2 - 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the
dry roasted ingredients and grind to a fine pwd.
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli
pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue
to cook till the oil separates and there is hardly any water content. This frying will take
about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry
red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along
with any left over gravy and oil. Combine well. Add the ground spice pwd and combine
well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an
airtight bottle and refrigerate.
Note:
Prepare this pickle when you have some time on hand and refrigerate it for a longer
shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry
roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be
roasted together.

Chicken Chettinad
Ingredients:
Chicken - 1kg.
Poppy seeds - 2 tsps.
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp.
Coriander seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Whole red chillies - 6-8 nos.
Cinnamon - 1" stick
Green cardamom - 3 nos.
Cloves - 2 nos.
Turmeric powder - 1/2 tsp.
Onion large - 1 no.
Ginger chopped - 2 tsps.
Garlic chopped - 2 tsps.
Aniseed 1/2 tsp.
Red chilli powder - 1 tsp.
Tomatoes, medium 3 nos.
Lemon - 1 no.
Curry leaves - 10-12 nos.
Fresh coriander - to garnish
Oil - 1/2 cup
Salt to taste

Method:

Clean the chicken, remove the skin and cut into 12 pieces. Chop the onions and
tomatoes separately. Roast the whole red chillies, grated coconut, poppy seeds,
coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, aniseed, fennel
seeds in oil and grind to a paste along with ginger and garlic. Heat the oil in a vessel and
fry the onions till golden brown. Then add curry leaves, the ground paste and sauté for
some time. Add the tomatoes, red chilli powder, turmeric powder and sauté. Add the
chicken, mix well and cook for five minutes. Then add two cups of water and lemon
juice. Cover and cook till the chicken is done. Garnish with coriander leaves and serve
hot with boiled rice or parathas.

Chicken Tikka
Ingredients:

6 - chicken(legs)
¼ cup - yoghurt
½ tsp - black pepper(powder)
¼ tsp - cardamom(powder)
2 tbsp - garlic(paste)
2 tbsp - ginger(paste)
2 tbsp - gram flour
¼ tsp - mace(powder)
¼ tsp - nutmeg(powder)
salt to taste
5 tbsp - vegetable oil
¼ tsp - turmeric powder
4 tbsp - lime juice
½ tsp - red chili powder
½ tsp - cumin powder

Method:

Clean, remove skin and debone chicken.

Cut each leg into 4 pieces - 24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.
Rub the chicken pieces with this mixture.
Keep aside for 3 1/2 hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart.
Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal
grill, for about the same time, basting once.
In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice.
Make sure that the chicken does not touch the sides or the bottom of the oven.

Note:

A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over),
made with the addition of mint and coriander paste (3 tbsp) to the marinade.

Preparation Time : 40-50 mins

Cooking Time : 20-30mins

Serves / Makes :Makes 4 servings

Chicken Mussalam
Ingredients:
1 whole Chicken
20 gms Green Chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw Papaya
1 tbsp lemon juice
Salt to taste

For Marination:

1 cup Curds
1/2 tsp Red Chilli Powder
1 tsp Kashmiri Chilli Powder
2 tbsp Salad Oil

Method:

Prepare the chicken (pluck, singe and skin).

Cut slits lengthwise over the breast portion and breathwise over the leg portion carefully.

Apply salt and sprinkle lime juice all over and keep aside.
Grind green chillies, ginger and garlic to a paste.
Beat curds thoroughly. Add ground spices.
Grind papaya and add. Beat well again.
Add the chilli powder and beat well.
Add salad oil and colour and strain through fine sieve.
Rub the batter all over the body of the chicken and well inside the slits.
Let it soak in the batter for at least 12 hours.
Thread chicken on to a thin iron rod and place it well inside the tandoor.

Remove when well done.

Serve hot with onion rings and pieces of lime.

Goan Chicken Fry

Ingredients:

Chicken - 1 Kg
Kashmiri chilli powder - 2 ½ tsp
Cumin seeds - 1 tsp
Peppercorns - ½ tsp
Mustard seeds - 1 tsp
Cloves - 4
Ginger - 4 cm
Garlic - 1 pod
Turmeric powder - 1 tsp
Vinegar - 1 Tbsp
Tomato puree - ½ cup
Salt - to taste
Oil - 5 Tbsp

Method:

Clean and joint the chicken.

Grind all the ingredients from chilli powder to turmeric powder together with vinegar and
little water to a smooth paste.
Mix with salt.
Apply this to chicken pieces and keep aside for 1 hr.
Add 1/2 cup water and cook covered till chicken is tender and water is absorbed.
Add oil and fry till chicken pieces are well fried.
Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.

Serve with steamed rice or chapathis.

Serves 4-6

Handi Murgh
Ingredients:

Ingredients for Chicken

Chicken - 1 Kg
Lime juice - 2 Tbsp
Curds - ½ cup
Ginger garlic paste - 2 tsp
Chilli powder - 1 ½ tsp
Garam masala - 1 tsp
Salt - 1 ½ tsp
Oil - 2 Tbsp
For Gravy
Tomao pureee - ½ cup
Onions - 150 gms
Ginger - 2 cm
Chilli powder - 1 tsp
Green chillies - 2-3
Ghee or Oil - 5 Tbsp
Cloves, cinnamon, cardamoms - 2 each
Kasoori methi - 2 tsp
Salt - to taste
Fresh or clotted Cream - 2 Tbsp

Method:

Method for Chicken

Clean and joint the chicken.

Mix with rest of the ingredients and keep aside for 1 hr-2 hrs.
Place in a thick bottomed vessel (handi) or a non stick pan and cook covered till chicken
is tender.
Open the cover and cook stirring till all the liquid is evaporated and chicken pieces are
well browned (add some more oil if needed).

Method For Gravy

Grate onions. Mince ginger. Slit green chillies.

Heat 4 Tbsp of oil or gee. Add cloves, cinnamon and cardamoms.
Add onions and fry till brown. Add ginger and fry for 1 minute.
Add chilli powder and green chillies. Add tomato puree and salt. Simmer for 5 minutes.
Stir in the cream. Add chicken pieces and simmer for 2-3 minutes.
Heat the remaining ghee, add Kasoori methi and pour over the chicken.

Serve with rotis or naan.

Murg Malai Kababs

Ingredients:

300 gms. boneless (skinless) chicken cut into 1 ½" - 2" pieces (pieces should be of even
size)
1 tsp. garlic paste
½ tsp. saunf (aniseed) powder
1 tsp. salt
1 tsp. red chilli powder
¼ tsp. nutmeg powder
4 tbsp. cream or malai.

Method:

Place chicken in a bowl. Add all the ingredients and mix well.
Let it marinate for 1-2 hours at room temperature.
Place kababs on a plate in the form of a ring.
Micro high uncovered 2 mins. Turn over (change the side) of the kababs.
Again micro high 2 mins. Remove to a serving dish and serve hot.

Note : Check after standing time. If the kabab is not fully cooked micro high for 1 minute
more. Some juice may remain after kababs are made. Discard it. The amount of juice
will depend on the water content of the chicken.

tried it today,its called keema chiken

keema chicken ingredients

serving 6
1 kg chicken(broiler)
half kg chicken keema
paste of onion, garlic, and ginger (4onions, 10-12 garlic cloves, 1" ginger)
1 tsp garam masala
whole garam masala 12 black peper, 2-3 cloves, tej patta 1, jaifal grated 1/4 tsp, and
badi ilaichi 2
tomatoes puri 1/2 cup
whole tomato cut into 4 large chunks and green chillies small pieces
kadhai, refind oil and salt to taste
take the kadhai put 1and a half table spoon of refind oil,and put in the whole garam
masala, now saute chicken keema first, till it gets bit brownnish, now add pastes, garam
masala powder, and cook till the whole paste starts leaving the oil at the sides.
now add the chicken pieces cook for 10 min. this will make the chicken tender and it'll
also make the flavours get perfused inside the chicken, remember the dish has one very
important thing it is spicy and has beautiful aroma of perfect spices.
add about 1 and a half bowl of water and cover cook at low and wait for another 15 min
just after the completion of 10 min. add the large 4 halves of tomato and the green
chillies and again cover cook . this is when the chicken will be completely cooked and
then its your own choice you want to completely soak dry the dishe (this is the original
way, the whole keema paste will be wrapped around the chicken peices). or you can
leave it with some kind of thick gravvy to be eaten with bread.

Almond Yogurt Chicken Bombay

4 chicken leg-thigh combinations
1/2 cup lemon juice
2 garlic cloves, minced
2 teaspoons coriander
2 teaspoons freshly grated ginger
1 teaspoon cumin
1 teaspoon dried crushed red pepper flakes
1/4 teaspoon salt
1 teaspoon vegetable oil
Almond Yogurt Sauce (recipe follows)
Cilantro sprigs
Small red chili peppers

1. In a zip-lock plastic bag, mix together lemon juice, garlic, coriander, ginger, cumin, red
pepper and salt. Remove 2 tablespoons of mixture and set aside. Place chicken in
plastic bag, seal and shake to coat. Marinate in refrigerator 30 minutes.
2. Remove chicken from marinade; drain. Place chicken, skin side up, on rack in jelly roll
pan. Add vegetable oil to reserved marinade and brush on chicken.
3. Bake, brushing occasionally with reserved marinade, in 400°F. oven 40 minutes or
until fork can be inserted in chicken with ease.
4. To serve, place chicken on serving platter and garnish with cilantro sprigs and red chili
peppers. Serve Almond Yogurt Sauce in separate bowl for spooning over chicken.

Makes 4 servings.

Almond Yogurt Sauce: In small bowl, mix together 1/3 cup plain yogurt, 2 tablespoons
minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon coriander
and 1/2 teaspoon dried crushed red pepper flakes. Refrigerate until served.
Recipe provided courtesy of the National Chicken Council. Used with permission.
Punjabi Chicken
Categories
Ingredients:

4 chicken leg pieces

1 cup yogurt
1 1/2 tsp chili powder
5g garam masala
10g chat masala
1 bunch cilantro
1 tsp ginger-garlic paste
75g onions, chopped
100g tomatoes
50g oil
A pinch of orange red color
Salt to taste

Method:

Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt,
orange red color and chicken pieces. Keep aside for about 2 hours.

Heat oil in a pan, fry chicken pieces only until they get light brown in color. Remove and
place them in a plate.

Fry the onions in the same oil, then add chicken pieces along with the gravy (remained
in the above mix), tomatoes and fry until gravy becomes red color.

Place all the gravy on a tray, then chicken pieces and garnish with cilantro on it.

Onion Chicken
Categories
Ingredients:

500 gms chicken

4-5 onions, cut into small cubes
1 tsp ginger-garlic paste
1 1/2 tsp chili powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp cumin powder
1 tsp coriander powder
4 green chilies, slit into long pieces
50 gms cashew nuts
Few sprigs of coriander leaves, chopped
4-5 tbsp oil
Salt to taste

Method:

Heat oil in a pan and fry half of the chopped onions until golden brown. Also add ginger-
garlic paste, chili powder, turmeric, coriander powder, salt and fry for one more minute.

To this, add chicken pieces, stir until the pieces are coated well with the onions mixture.
Cook until the chicken pieces are tender. Add water if necessary.

Heat oil in another pan and fry the remaining onion cubes, slit green chilies, cashews for
few minutes. Now add the above cooked chicken and stir well.

Sprinkle cumin powder, garam masala powder, chopped coriander leaves, stir and
remove from heat.

Serve hot with plain rice or naan.

Sweet and Sour Chicken

Ingredients

1/2 kg of Boneless chicken (skinned and cleaned from the shop)

2 whole lime to be squeezed to take out the juice.
2 tbsp of sugar.
1 pinch of Ajino motto.
1tsp of salt
1tsbp of cornflour
1/2 tsp of Ginger Garlic paste
Refined Oil for frying the chicken.
1 medium sized Chopped Onion
2 cloves of Gralic finely chopped.
2 celery leaves for garnishing

Method
1. Mix 1/2 cup of water into the sugar and make thick syrup
2. Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for
sometime.
3. Keep it aside
4. Marinate the chicken pieces with cornflour, ginger paste and salt.
5. Heat the oil in non stick kadai
6. Fry the marinated pieces till brown in colour.
7. Keep it aside after its fried.
8. Try to make the chicken pieces if possible into finger shaped.
9. Fry the chopped onions, garlic till pink in colour
10. Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup
for sometime
11. Add the celery leaves into it
12. Simmer for sometime adding ajino motto in it.
13. Its ready to eat and this recipe is enjoyed by the kids.

Chicken in Garlic and Tomato Sauce

Ingredients

1/2 kg of Chicken (skinned) to be cut into small pieces and marinated with 1 tsp of salt
and 1 tsp of Garlic paste.
1 cup of Tomato sauce.
Oil for frying
4 whole Red chillies.
1 Medium sized Chopped Onion
1 Pinch of Ajinomoto

Method
1. Take 1 tbsp of oil in non stick kadai
2. Fry the chopped onions and the whole red chillies till pink in colour
3. Add the marinated chicken fry it till 5-10 minutes.
4. Then add thetomato sauce in it and cook it in slow flame covered with Lid
5. Adding a pinch of ajino motto and simmer it for sometime
6. Garnish it with chopped spring onions, corriander leaves.
7. It can be had with noodles or rice or with chapathi.

Ajwain Murg
INGREDIENTS:

8 Chicken pieces (thighs and drumsticks)

½ cup Yogurt (Dahi)
2 tsp. Carom seeds (Ajwain)
1 tbsp Ginger-garlic paste
½ tbsp crushed red chilies
½ cup Cream
Salt to taste
3 tbsp. Vegetable Oil
½ cup fresh Cilantro (Dhania)

DIRECTIONS:

1. Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and
salt for half hour
2. Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade
3. Cook chicken until it turns brown and all juices are absorbed. Keep moving it to
ensure even browning.
4. Lower the heat and add the rest of the marinade
5. Add ½ cup of water, cover and cook on low heat until the chicken turns tender.
6. Add cream and chopped cilantro. Continue frying this until chicken is dry and well
coated. Serve hot.

Depending on the kind of chicken, the cooking time can vary. You can omit water in step
5 altogether if the kind of chicken you have cooks easily. Using thigh and drumstick will
not make the meat hard when overcooked.

CHILLI CHICKEN
INGREDIENTS:

1½ lbs. Chicken(boneless)
1 pinch Ajinomoto
½ tsp. Black Pepper(powder)
1 tsp. Sugar
2 tbsps. Soy Sauce
2 tbsps. Corn Flour
1 no. Egg
8 nos. Green Chilies
6 cloves Garlic
Vegetable Oil for frying
Salt to taste

DIRECTIONS:

Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce,
salt, egg and 1 tablespoon cornflour for ten minutes.
Deep fry chicken in hot oil till light brown.
Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss
for 15 seconds.
Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white
pepper powder, salt and rest of the Soya sauce.
Add fried chicken pieces and cook for 3 minutes.
Add rest of cornflour, after dissolving it in water. Stir constantly.
Garnish with chopped spring onions and green chilies julienne.

Butter Chicken
INGREDIENTS:

¼ pint Sour Cream

1 tsp. Ginger(crushed)
¼ tsp. Food Color(Red)
3 lbs. Chicken(skinless, cut into pieces)
2 ozs. Butter
1 piece Cinnamon(1 inch)
6 nos. Cloves
6 nos. Cardamom
1 leaf Bay leaves
¼ pint Yoghurt
¼ tsp. Saffron(crushed)
¼ pint Raw Cream
2 tsps. Almonds(ground)
¼ tsp. Corn Flour
Vegetable Oil for garnishing
Salt to taste

DIRECTIONS:
Mix yogurt, ginger, salt and red coloring and rub into chicken.
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.
Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1
minute.
Add sour cream and chicken liquid.
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.

Remove from heat.

Kadai Chicken
INGREDIENTS:

1 lb. Chicken(pieces, lightly fried)

¼ cup Yoghurt
1 tbsp. Cashews(powder)
¼ cup Vegetable Oil
½ tsp. Saffron
4 tbsps. Raw Cream
¼ tsp. Food Color(Red)
2 tbsps. Fenugreek Leaves(dry)
4 nos. Red Chilies
1 tsp. Onion seeds
1 no. Onion(large)
1 no. Tomato
(Masala to grind)
1 large onion, 1 tomato, ½ tbs chilli powder,
¼ tbs salt, ½ tbs garam masala,
½ tbs garlic chopped, ½ tsp ginger chopped,
2 tsp coriander powder, 1 tsp jeera powder
and ¼ tbs turmeric powder.

DIRECTIONS:
Mix curd, cashewnut powder, kesar, food color, kasturi methi and milk powder. Set
aside.
Heat oil and fry kalonji, add the whole chillies and fry.
Add masala paste and fry till oil separates.
Add chicken pieces, fry for 5 minutes, add 1/2 cup of water. Cover and Cook for 5
minutes.
Add the curd mixture.
Cook covered on a slow flame to a rich creamy gravy.
Garnish with grated boiled egg and fried chillies.

Chicken Korma
INGREDIENTS:

2 kgs Chicken(pieces)
½ kg Yoghurt(sour)
100 gms. Coconut(dessicated)
1 kg Onion
2 tsps. All spice powder
½ tsp. Black Pepper(powder)
5 tbsps. Garlic(paste)
5 tbsps. Ginger(paste)
5 nos. Green Chilies
1 tsp. Turmeric Powder
2 tsps. Coriander powder
1 cup Vegetable Oil
10 leaves Cilantro
5 leaves Mint
Salt to taste

DIRECTIONS:
Marinate the chicken pieces for 10 minutes in 2 tsp of salt, turmeric powder, garam
masala, coriander powder and ginger-garlic paste.
Chop the onions into fine slices and fry them till golden brown.
Put the marinated chicken pieces when the onion is fried. After 10 minutes add the
whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
Now add dessicated coconut, pepper powder, chopped coriander and mint leaves.
Cover and allow it to cook for 15 minutes.
Serve hot with rice.
Peppered Chicken
INGREDIENTS:

2 lbs. Chicken(thigh pieces)

1 tbsp. Ginger(paste)
1 tbsp. Garlic(paste)
½ tsp. Cumin Seeds
1 tsp. Black Pepper
2 nos. Egg
5 tbsps. Vegetable Oil
Salt to taste

DIRECTIONS:
Clean and wash chicken and set aside.
In a pan heat oil, add cumin seeds.
After a few seconds add ginger garlic paste and saute for 5 mins.
Then to it add chicken and salt and cook on low flame till the chicken tenderizes.
Add 1/4 cup water if reqd.
When chicken is done sprinkle black pepper powder and mix well.
Lastly beat 2 eggs and add to chicken and stir till the egg in it cooks well.
Finger licking, lip Smacking Chicken is Ready!!!!

Dhuaan-Daar Murgh
INGREDIENTS:

1 lb. Chicken
½ lb. Yoghurt
1½ tbsps. Ginger(paste)
1½ tbsps. Garlic(paste)
3 nos. Onion(medium)
3 nos. Tomato(big)
2 tbsps. Red Chilies(powder)
¼ tsp. Turmeric Powder
½ tbsp. Cumin Seeds
4 nos. Cloves
3 nos. Cardamom
5 nos. Black Pepper
1 piece Cinnamon
Vegetable Oil for frying
Salt to taste

2 pieces of charcoal for smoking the dish

DIRECTIONS:

1. Marinate chicken in curd, ginger-garlic paste, red chilli pwd, turmeric and salt and set
aside.
2. Grind together Onions and tomatoes.
3. Heat oil and add jeera, cloves, cardamons, cinnamon and 2-3 bay leaves.
4. When tempered, to it add the ground tomatoes and onions and saute well till the
masala begins sticking to the sides.
5. Then add the marinated chicken and cook for a while. Keep stirring occasionaly.
6. Now add required water for chicken to cook. Cover and let it simmer.
7. Meanwhile keep the pieces of charcoal on gas flame till it becomes embers.
8. When chicken is done and oil is floating on top. Turn off the heat.
9. Keep a small bowl or even onion peels on top of the gravy, place the embers on it and
drop a few drops of oil on it. Cover the vessel immediately.
10. Do not allow smoke to escape. Let it stay for 5 mins and then dish out.

The smoking can be done after dishing out as well, It makes the dish very dramatic if
opened at the table with the smoke coming out.

Chicken 65
INGREDIENTS:

2 lbs. Chicken(boneless, skinless thighs)

2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying

DIRECTIONS:

1. Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick
batter. Add water if required.
2. Add chicken pieces to the batter and marinate for an hour.
3. Deep fry the marinated chicken pieces till they turn golden.
4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color,
little salt and the fried chicken pieces.
5. Fry for 4-5 minutes and remove from heat.
6. Add lime juice, mix well and garnish with onions.

Methi Chicken with Peanut

Ingredients:
500 g - chicken
4 tbsp - kasoori methi
100 g - peanut paste
4 - onions paste
1 tbsp - jeera
100 g - oil
2 tbsp - coriander powder
1 tbsp - garam masala
2 tbsp - red chilli powder
salt to taste
4 - tomato
2 tbsp - garlic paste
2 tbsp - butter
1 tbsp - turmeric

For garnishing :
1 - tomato
2 - onion
2 - lemon wedges
4 - green chillies

Method

1. In a deep bowl put chicken, kasoori methi, peanuts paste, onion paste, coriander
powder, garam masala, red chilli powder, salt, tomato, garlic paste and turmeric.
2. Mix all the ingredients and refrigerate for an hour.
3. Now take a another pan and heat 6-8 tsp oil.
4. Add jeera & tomato and stir.
5. Cover the pan, cook for two min, stirring in between
6. After 2 min, open the pan cover and add marinated chicken, stir and cover the
pan.
7. Cook for 10 to 15 min stirring in between.
8. After cooking, garnish with butter.
9. Serve hot with laccha paratha/rice

Murgh Junagadhi
 Ingredients:
1 kg - chicken
3 tbsp - cashew nuts
2 tsp - chilli powder
1 tsp - turmeric powder
3 tsp - coriander powder
1 cup - grated coconut
4 tbsp - ghee or oil
6 - cloves
6 - cardamom
2 - bay leaves
1 � cup - onion, chopped
Method

1. Skin the chicken and cut into joints.

2. Soak cashew nuts in hot water for 30 minutes.
3. Drain and grind with all the powders and coconut to a smooth paste.
4. Heat ghee or oil and add cloves, cardamoms and bay leaves.
5. Add onion and fry till golden brown. Add the ground paste and fry well.
6. Add chicken and about 2 cups of water. Add salt to taste.
7. Simmer till the chicken is cooked.
8. Serve hot with pulao, steamed rice or roti.

Serves:4 to 6

Chicken Roast
Ingredients:
1 - chicken, boneless
4 tsp lime juice
1 tsp - salt
6 - cardamon
6 - 1-inch sticks of cinnamon
8 - cloves
1/2 tsp - garam masala powder
4 tbsp – ghee

Method

1. Wash the chicken pieces and drain excess water.

2. Put salt and lime juice and keep for half an hour.
3. Then heat ghee in a kadai and add the chicken pieces
4. Fry for about 10 mintues till all the water is evaporated and it becomes brown.
5. Add whole garam masala and fry for a few minutes.
 6. Now add the remaining water left out from the chicken and the powdered garam
masala and cook till done.

Chicken Masala Fry

Ingredients:
500 g - chicken
100 g - small onion
10 flakes - garlic
50 g - garlic
2 - green chilli
1 tsp - red chilli powder
2 tsp - dhania powder
1 tsp - garam masala
salt
coriander leaves to garnish

Method

1. Heat oil in a pan.

2. Add grated small onion and green chilli; fry till golden in colour.
3. Add ginger and garlic paste and fry till it is brown in colour.
4. Add chicken and fry till it looses all the moisture
5. Add salt, red chilli, dhania and garam masala and sprinkle some water and cook
for 15 minutes.
6. Garnish with coriander leaves.

Spicy Chicken
Ingredients:
chicken : 500 grms
onions : 4 big size
green chilly : 2
ginger garlic paste: 2 teaspoons
pepper : 1/2 teaspoon
turmeric powder: 1/2 teaspoon
red chilly powder: 1-2 teaspoons
curd : half cup
garam masala powder: 2 pinches
curry leaves : 8 leaves
coriander leaves: for garnishing
salt: as per required
oil: 5-6 table spoons

Method
 1. First clean the chicken and marinate it with Pepper, Red Chilly powder, Curd,
Pepper, Salt and Ginger garlic paste for 30-60 mins.
2. After marinating, take a kadai and pour oil into it.
3. Now add the chopped curry leaves, chopped onions(small and cube shaped
pieces) and chilly pieces into it.
4. Allow them to fry for 5 mins in low flame.
5. Then add the Marinated Chicken into it and mix it properly.
6. Then, put the lid and let the chicken cook on low flame.
7. Keep stiring in regular periods for atleast 15-20 mins.
8. Once the chicken pieces become soft, add 2 pinches of garam masala powder
and stir it once again.
9. Now, add 1/2 a cup of water and cover the kadai with a lid.
10. Allow it to cook for 5 mins in low flame.
11. Then garnish it with Corriander leaves and serve it hot.

Easy chicken recipe

Ingredients:
chicken - 500 gm (cut into medium size pieces)
green chillies(hot) - 10 nos
garlic pods - 10 nos
salt - as reqd
allpurpose flour(maida) - 100 gm
oil for deep frying (preferably sunflower oil)

Method

1. Grind together chilly and garlic to a very smooth and thick paste.
2. Marinate chicken with the above mix.
3. Add enough salt and mix it again.
4. Keep this for 20 - 30 mins.
5. Take each chicken piece and soak it in the maida.
6. Make sure that maida is covered almost every where of the chicken piece. Do
not add water.
7. Keep it aside for 10 mins.
8. Deep fry it in hot oil.

Dhaba Chicken
Ingredients:
1 - chicken, cut into pieces, washed and wiped
1 cup - onion, chopped
3/4 cup - oil
1/2 tsp - cumin seeds
2 - bay leaves
2 - dried red chilly
1 tsp - garam masala
1 tbsp - ginger garlic paste
1 tbsp - chopped coriander
 1 tsp - turmeric powder
1 tbsp - coriander powder
1 tsp - red chilly powder
salt to taste

Method

1. Wash the chicken thoroughly.

2. Heat oil and add cumin, bay leaves, and dried red chilly.
3. When the cumin begins to splutter, add garam masala, onion and saut for
sometime over medium flame till onions are a little soft.
4. Add ginger garlic paste, powdered masalas, chicken, salt and saut over high heat
till chicken is opaque.
5. Lower the flame to low and stir fry till tender and fat separates.
6. Add water to the consistency of the gravy you want and cook some more.
7. Garnish with chopped coriander.
8. Serve hot garnished with the coriander.

Jeera Chicken
Ingredients:
1 - chicken
a bit - jeera
1 tbsp - jeera powder
1 - large onion
1 - green chilly
a bit - coriander
oil for cooking
salt

Method

1. Cut chicken into small pieces and wash them and keep them aside.
2. In a pan heat little oil and add full jeera in it.
3. Let it fry for a little time, then add the chicken pieces into the oil and jeera.
4. After you have added the chicken, quickly add in the jeera powder and salt.
5. Add 1 glass of water and then after a few mins and another glass of water.
6. Then let it cook on high flame and then gradually lower the flame as you think it
needs to be done.
7. Mean while, cut onions, green chillies and coriander and fry all the ingredients
together.
8. After chicken is done, it is ready to be served, add the garnish on the chicken.
9. Enjoy it with hot chapati or rotis.

Chicken Lollipop
Ingredients:
� kg - chicken winglets
3 - eggs
2 tsp - gram flour
2 tsp - flour
2 tsp - corn flour
2 tsp - chilli sauce
2 tsp - soya sauce
1/2 tsp - ajinomoto
salt to taste
few drops of red colour
oil for deep frying

Method

1. Wash the chicken winglets. In a bowl beat the eggs well.

2. Add gram flour, flour, corn flour, chilli sauce, soya sauce, ajinomoto, salt to taste
and few drops of red colour to the beaten eggs. Mix well.
3. Marinate the chicken winglets in the egg mixture for one hour.
4. Deep fry on a low flame till the chicken is tender.

Sweet and Hot Chicken Curry

Ingredients:
500 g - chicken
50 to 100 g - jaggary [gurd]
2 tsp - dhaniya powder
2 - onions paste
2 - tomatoes paste
2 tbsp - ginger garlic paste
1 tsp - chilli powder
1 - lemon juice
salt to taste

Method

1. In a pan take some oil.

2. Add onion paste, when water is absorbed add ginger garlic paste, chiilli powder,
dhaniya powder, turmeric powder, garam masala.
3. Simmer for 3 to 4 mins, and then add tomato puree and jaggary.
4. Once jaggery is melted, add chicken pieces and salt to taste.
5. Cover the lid, cook till the chicken pieces are nice and soft. Squeeze lemon once
cook.
6. Stir and serve hot with rice or chapatti

Seekh Kebab
Ingredients:
1 cup - minced chicken
1/4 cup - chopped onion
 1/4 cup - chopped coriander leaves
1 tsp - ginger garlic paste
1 tsp - lemon juice
salt as per taste

Method

1. Mix all the above ingredients and shape it in long strips like a cylinder.
2. Put little oil in your hand while doing so, so that it does not stick.
3. Now pre heat the oven for 5 minutes at 180 deg.
4. Then put all the chicken strips in the oven and bake for 10 minutes.
5. Take it out and stir fry this in one tsp oil to make it brown in colour.
6. Kids love this minced chicken kebab as its tasty and not spicy.

Chatpata Chicken
Ingredients:
chicken - 800 g
sugar - 1 tbsp
lemon juice - 3 tbsp
onion seeds(kalonji) - 1tbsp
cumin seeds - 1 tbsp
mustard seeds - 1 tsp
fennel seeds (saunf) - 1 tbsp
onions sliced - 1cup
ginger/garlic paste - 1 tbsp each
tomato pure - 1/2 cup
red chilli - 2tbsp
coriander powder - 2 tbsp
turmeric powder - 1 tsp
yoghurt - 2 tbsp
malt vinegar - 2 tbsp
coriander leaves, chopped - 1/2 cup
oil - 1tbsp
salt to taste

Method

Clean cut chicken in to small pieces.

1. Apply sugar, lime juice and salt and leave for atleast 1/2 an hr.
2. Slightly roast kalonji,cuminseeds, mustard seeds, saunf and then grind to fine
paste
3. Heat oil, add sliced onions cook till golden brown, add ginger/garlic paste stir for
a moment.
4. Add tomato pure, red chilli powder, coriander powder, turmeric powder, cook till
oil seperates.
5. Add marinated chicken cook till almost chicken is cooked.
 6. Add yoghurt, vinegar, ground masala, chopped coriander leaves and salt mix
well and add water if necessary.
7. Lower the heat and simmer till chicken is done. Serve hot

Tandoori Murg
Ingredients:
700 gm - whole chicken
10 ml - lemon juice
30 gm - ginger & garlic paste
salt to taste

For Red Marinade:

500 gm - yoghurt
75 gm - ginger garlic paste
75 ml - oil
15 gm - garam masala
20 ml - lemon juice
10 gm - red chilli paste
salt to taste

Method

1. Skin, clean and make deep cuts chicken.

2. Keep the chicken whole.
3. Rub the chicken with lemon juice, ginger garlic paste and salt.
4. Leave aside for an hour.
5. Whisk all the ingredients for red marinade in a bowl.
6. Coat the entire chicken and leave aside for 2 hours.
7. Skewer and cook in a medium hot tandoor until done.

Chicken Shakuti
Ingredients:
1 kg - chicken
1 tbsp - ginger & garlic paste
1 tsp - tamarind paste
1 tsp - fenugreek seeds
1 tsp - cousous
2 - small onions
1 cup - fresh coconut
whole dhania
whole zeera
6 pieces - cloves
8 to 9 - kalamiri
1 big stick - cinnamon
4 - green cardamom
4 to 5 - red chillies
1 tsp - aniseed (saunf)
haldi powder to taste
salt to taste
Method
Cut chicken into pieces, wash and keep aside.
Add oil in a pan and fry the cloves, kalamiri, cinnamon, cardamom for a while and keep
aside.
In the same oil, add coconut, onion, zeera, dhania, red chillies, garlic and saunf till the
coconut turns light golden brown.
Remove and put in the mixie along with the fenugreek seeds, couscous, ginger, tamarind,
turmeric powder and grind to a paste.
Heat oil and fry the ground masala for a few mins.
Then add chicken with little water and salt.
Cover and let it cook for 20 mins.

Chicken Toofani
Ingredients:
1/2 kg - boneless chicken, cut into 2 inch pieces
1 tbsp - garlic and ginger paste
1/2 tsp - red chilli powder
1 tsp - salt
For Gravy:
1/2 teacup - oil
1 1/2 tbsp - ginger & garlic paste
1/4 tsp - garam masala
salt to taste
coriander leaves to garnish
Grind to Paste:
50 gm - cashew nuts
50 gm - poppy seeds
5 - almonds
3 tbsp - thick curd
1 medium - onion
1 tsp - kasmiri red chilli powder
2 tbsp - thick cream

Method
Marinate chicken with ginger garlic paste, chilli powder, salt and garam masala.
Keep aside for an hour.
Grill on charcoal basting with oil till tender and cooked.

For Gravy:
Heat oil, add ginger garlic paste and fry till light brown in colour on low heat.
Add grouded paste and cook till oil seperates from the masala.
Add cream, garam masala, cooked chicken and salt.
Stir for sometimes and pour 1 cup water.
Now cook on low fire for 5 to 7 mins.
Garnish with coriander leaves and remove from fire.
Serve with naan, rumali roti or paratha.

Chicken Tikka Masala

Ingredients:
chicken breast pieces - 2 lb
ginger garlic paste - 2 tsp
red chilli powder - 3 tsp
turmeric - 1/2 tsp
dhania powder - 2 tsp
Dry Masalas:
cardamom - 4 to 5
cloves - 7 to 8
dalchini - 2 or 3 inch pieces
shahzeera - 1 tsp
red colour - 1/2 tsp
onions - 1/2 kg
tomatoes - 1/2 kg
capsicum - 1/4 kg
cashew - 3 tbs
badam - 3 tbs
pista - 3 tbs
dry coconut - 2 tbs
poppy seeds - 2 tbs
curd - 2 tbs
Method
Marinate chicken pieces with 1/2 tsp chilli powder, red color, 1/2 tsp ginger garlic paste,
little salt for 2 hours.
Then bake in Conventional Oven at 450 degrees for 10 to 15 minutes.
They should not be cooked completely, just 75 % only.
Fry cut onions, tomatoes, capsicum in little oil seperately.
Cool them and grind to a paste of onions separately, and tomatoes and capsicum together.
Make a paste of badam, cashew, pista, dry coconut.
Heat oil in a big pan and fry onion paste for atleast 20 mins, till the oil in it comes out.
Add turmeric, ginger, garlic paste, dhania powder, dry masalas, chilli powder.
Then add tomato and capsicum paste and again fry for another 15 mins and let the oil in it
comes out.
Now add badam paste and fry for some more time.
Now u can add 1 glass of water and boil again.
Add baked chicken pieces and cook till it is cooked well.
Lastly add curd.
DRY CHICKEN CURRY RECIPE

60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces

How to make dry chicken curry:

Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
Add curry powder and tomato paste, sauté 3 minutes.
Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is
tender.
Add lemon juice and coconut, which will absorb any excess gravy.
Note: The pan must be continually watched, as the contents may stick. If this happens,
add just sufficient water to prevent it.

ROYAL CHICKEN RECIPE

Ingredients:

12 large Drumsticks of Chicken

75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania

How to make royal chicken top:

Clean, remove the skin and debone the chicken.
Cut each breast into three equal sized pieces widthwise.
Wash them and pat dry.
Heat ghee in a pan.
Combine onions, green cardamom, black cardamom, cloves and cinnamon.
Fry over medium heat till onions becomes translucent and glossy.
Combine garlic and ginger pastes.
Stir for 30 seconds.
Combine coriander, turmeric and red chilli powders and stir.
Then combine 120 ml cup of chicken stock and salt and stir well.
Take it to a boil.
Reduce the heat and let it simmer.
Stir constantly so that onions are mashed properly.
Remove pan from heat.
Mix in in yoghurt.
Return pan to heat and stir fry until the liquid evaporates.
Combine 480 ml cup of chicken stock.
Take it to a boil.
Reduce heat.
Cover it and let it simmer.
Stir occasionally for 5 minutes.
Combine grated nutmeg and stir it well.
Cover and let it simmer over very low heat till the gravy is of thin sauce type.
Remove it from the heat.
Adjust seasoning.
Pour in a bowl.
Garnish with coriander.
Serve with phulka.
EN RECIPE

Hyderabadi Chicken Fry – Indian Recipe

Ingredients
Chicken – 400gm(preferably chicken breast)
Ginger – 1/2"
Garlic – 10 flakes
Turmeric powder – 1/2 tsp
Redchilly powder – 2 tsp
Green chillies – 7(cut into 2 pieces)curd – 1 cup(thick)
Red colour – 1/8 tsp
Curry leaves -5 sprigs
Refined cooking oil – 50 ml
Salt to taste
Coriander leaves – 1 tbsp(optional), mint leaves – 1 tsp(optional)
Lemon – 1(optional)
Method of Preparation
Cut chicken into 1" pieces, wash and strain using a colander
Grind garlic and ginger to a fine paste with little water
Add ginger-garlic paste, salt to taste, red chilly powder, turmeric powder and colour to
the chicken pieces, mix well and marinate for 2-3 hrs in the refrigerator
Heat oil in a kadhai, fry chicken pieces on low flame until it is done well, drain and keep
aside
Add curryleaves, mint leaves(1 tsp, optional) and green chillies to the left over oil(if any
or add 1 tbsp), saute till it is fragrant
Reduce heat to the simmering point, stir in curd(beaten well with little water) and cook
for few seconds
Add fried chicken and cook till all curd dries up and coated well on the chicken pieces
Garnish it with finely chopped coriander leaves and lime pieces
Serve it hot with fried rice or with anything of your choice